What is Royal Oak Masala's health inspection score?

Royal Oak Masala has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Royal Oak Masala last inspected?

Royal Oak Masala was last inspected on February 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Royal Oak Masala have?

Royal Oak Masala has 4 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Royal Oak Masala safe to eat at?

Yes, Royal Oak Masala has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Royal Oak Masala serve?

Royal Oak Masala serves Indian cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Royal Oak Masala

Name: Royal Oak Masala
Address: 3181 THIRD AVE, Detroit, 48201
Rating: 97

3181 THIRD AVE, Detroit

Last Inspected: 2/27/2026

▲Improving

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0Excellent

Indian•Midtown

Ranked #17 of 315 in MidtownBetter than 98% of indian restaurants

Improving

4 inspections

Last: Feb 27, 2026

high confidence

Directions Order

Inspections

75%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

100

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

3181 THIRD AVE, Detroit, MI 48201

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Violation Timeline

Dec 2024

1 inspections

Dec

Aug 2025

1 inspections

1 high priority

1 intermediate

2 basic

Feb 2026

2 inspections

Feb

Inspection History

4 records on file

1 Closed - permenant1 Closed - attempt ins1 Routine Inspection1 Preopening/New

Feb 26

Closed - permenant InspectionLatestClean

No violations

100/100inspection score

Feb 26

Closed - attempt ins InspectionClean

No violations

100/100inspection score

Aug 25

Routine Inspection Inspection

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

3-302.11(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displaRisk Factor−10

Intermediate (1)

−5 pts

3-501.17(A) READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date or day by which the FOOD shall be consumed. (Pf) (B) A container of refrigerated, commercially prepared READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be clearly marked, at the time the original container is opened−5

Basic (2)

−4 pts

4-602.12(A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.−2
3-501.13POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: Under refrigeration, or under cool running water (<70° F), or as part of cooking process, and total accumulated time above 41° F, for thawed portions, shall not exceed 4 hours. Any thawing procedure may be used for immediate service for individual consumers order of READY-TO-EAT foods. −2

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Dec 24

Preopening/New InspectionClean

No violations

100/100inspection score

Community Reviews

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Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Detroit Health Dept · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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